Friday, 19 December 2014

Fudgy Chocolate Crinkle Cookie



Christmas without chocolate crinkle cookies is not complete. There is something about this wrinkly cookie that reminds you of Christmas. Maybe it is the whitish coat that looks similar to snow. The colour is surprisingly festive in its signature black and white.



How do you get that perfect crinkle?  As these cookies bake, they puff up and crack. Make sure the temperature is hot enough so that you get a good puff. Coated with white icing sugar, the cracks are even more profound. Boy, how I love it. It is soft, fudge-like, almost like you are biting into a brownie. Some even call it "brookie"(a cross between a brownie and a cookie). A piece of advice - use top quality chocolate and butter. Do not skimp! It makes a whole lot of difference.




You wouldn't believe how easy it is to make this. No electrical appliances needed. All you need is a few bowls for your ingredients and a whisk to mix everything up. So if you are in a hurry, or if you are not exactly a cookie expert, you should seriously consider this.

Ingredients
Adapted from Allrecipes.

Makes 30 large chocolate crinkles

1 cup unsweetened cocoa powder (I used dutch processed)
1 1/2 cup sugar (original recipe is 2 cups)
1/2 cup softened butter (original recipe uses vegetable oil)
4 eggs
2 tsp vanilla extract
1/2 tsp coffee extract (I added on my own)
2 cups plain flour
2 tsp baking powder
1/2 tsp salt
1/2 cup icing sugar

Cooking instruction

1. In a mixing bowl, combine cocoa powder, sugar and butter. Whisk until well combined. Add in eggs, vanilla and coffee extract one at a time. Continue to whisk until well combined.

2. Sift baking powder, flour and salt together. Mix the dry ingredients into the wet. Combine well. Cover mixture and let chill in the refrigerator for at least four hours.

3. Preheat oven to 180C. Remove batter from fridge. Use an ice-cream scoop to scoop the dough into a bowl of icing sugar. Coat the dough liberally with icing sugar and roll into a ball. As I do not have an ice cream scoop, I just use two spoons to form a ball before I drop it into the icing sugar. Arrange on baking sheet, leaving about 5 inches for the cookie to melt and expand.

4. Put into oven and bake for 15-20 mins. Remove chocolate crinkles and cool completely before storing.





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